daikon

daikonRaphanus sativus var. longipinnatus

dai·kon

D0007200 (dī′kŏn′, -kən)n. A white radish (Raphanus sativus var. longipinnatus) having a long root that is eaten as a vegetable, either raw, pickled, or cooked, in eastern Asian cuisine. Also called Chinese radish, Japanese radish.

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[Japanese : dai, big (from Early Middle Chinese daj^h; akin to Mandarin dà) + kon, root (from Early Middle Chinese kən; also the source of Mandarin gēn).]

daikon

(ˈdaɪkɒn) n (Cookery) another name for mooli[C20: Japanese, from dai big + kon root]

dai•kon

(ˈdaɪ kən, -kɒn)

n. a large, elongated, white winter radish, Raphanus sativus longipinnatus, used esp. in Japanese cooking. [1890–95; < Japanese < Middle Chinese, = Chinese dà big + gēn root]

Thesaurus

Noun

1.

daikon - radish of Japan with a long hard durable root eaten raw or cookedJapanese radish, Raphanus sativus longipinnatus, radishradish plant, radish - a cruciferous plant of the genus Raphanus having a pungent edible root